Roasted Greek Potato Wedges (Greek Fries)

Perfectly crispy and seasoned just right, these roasted Greek potato wedges always disappear fast. Serve them as an appetizer with a bowl of creamy tzatziki sauce or a classic side dish with other Mediterranean recipes (I’ve got ideas below!).

Greek potato wedges with feta and tzatziki. — *Photo: Gayle McLeod*

Why You’ll Love This Version of Greek Fries

Fries are arguably one of the best munchies, am I right? I love all types of fries, from sweet potato fries to zucchini fries, and of course these roasted potato wedges with Greek seasoning, better known as Greek fries. Plus, they’re especially delicious when served alongside my Greek chicken burgers (hint hint). Here’s why you’ll love them:

The texture and flavor is spot on. They’re crispy on the outside, pillowy on the inside, and and seasoned with the perfect blend of garlic, onion, and oregano. They can also be jazzed up and topped with crumbled feta cheese and fresh dill before serving!
The shape is better for scooping. This is a potato wedge version of Greek fries, which in my opinion, is the better shape to scoop up all those fresh toppings and a side of tzatziki sauce.

Greek Fries Ingredients

Waxy potatoes: Yukon golds are my top choice for roasted potato wedges. But try to grab ones that aren’t too large, otherwise you’ll end up with larger fries. Also, make sure to keep the skin on for maximum crispiness.
Potato seasoning: Dried oregano, garlic powder, onion powder, salt, and pepper are all you need. These are moderately seasoned, but you can always go a little more heavy on the seasoning if you’d like.

Find the printable recipe with measurements below.

How To Make Roasted Potato Wedges

Slice and season the potatoes. Cut each potato into 8 even wedges. Place the potatoes in a medium bowl, drizzle with the oil, and toss with the seasoning mix until the wedges are evenly coated.

Greek potato wedges on a sheet pan before baking.

Roast the potato wedges. Spread the potato wedges on a parchment-lined rimmed baking sheet in a single layer, ensuring one side lays flat for extra crispy edges. Roast for 25 minutes at 425°F (220°C), then flip and roast for an additional 15 to 20 minutes, until crispy on the outside and tender on the inside. Pro tip: It’s best to serve these fresh out of the oven as they will go soft quickly.

A sheet pan of roasted Greek potato wedges.

Serving Suggestions

If you have time, take the extra step to make these Greek fries extra amazing by topping them with lots of chopped dill or parsley, and crumbled feta cheese. You can even squeeze a bit of lemon on top for a bright pop of citrus. And for a dipping sauce, tzatziki is a must!

These fries pair well with my Greek chicken souvlaki, Greek chicken kabobs, or Greek lemon chicken, basically any savory idea in this list of Mediterranean recipes. Alternatively, you can serve them as an appetizer for a Super Bowl party.

Storage & Reheating Tips

To store leftovers: Store the potatoes in an airtight container in the fridge for 3 to 4 days.
Reheat in the oven: Place them on a rimmed baking sheet and reheat in a 350°F (180°C) oven for 5 to 8 minutes or until warm.
Reheat in the air fryer: Spread the potato wedges in a single layer in your air fryer and reheat at 375°F for just a few minutes or until crispy.

More Ways To Serve Potatoes

If you make these roasted Greek fries, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.

Description

Perfectly crispy and seasoned, these roasted Greek potato wedges (also known as Greek fries) always disappear fast as an appetizer or side dish! Watch the video below to see how I make this in my kitchen.

Mix the seasoning. Preheat the oven to 425°F (220°C). In a small bowl, stir together the garlic, oregano, salt, and pepper. Set aside.
Slice the potatoes. Cut each potato into 8 even wedges. Place the potatoes in a medium bowl, drizzle with the oil, and add the seasoning. Toss together to thoroughly coat.
Roast the potato wedges. Spread the potato wedges out on a rimmed baking sheet in a single layer, making sure one side is laying flat for extra crispy edges. Roast for 25 minutes, then flip and roast an additional 15 to 20 minutes, until crispy on the outside and tender on the inside.
Serve. Enjoy the Greek fries dipped in a small bowl of tzatziki sauce for the best Greek snack. Even better, serve them alongside my Greek chicken burgers!

- Storage tips: You can store these in the fridge for 3 to 4 days and reheat them in the oven at 350°F (180°C) for 5 to 8 minutes or the air fryer at 375°F for just a few minutes. However, I suggest making and eating these fresh for the best texture. They”ll never get the same level of crispiness on re-heating.

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